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Spinach-Cashew Pizza Cheese Spread

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< 1 min read
Summary

Need a sneaky way to boost leafy greens intake? Make tasty spreads out of them! This spread can be used as a pesto for pizza, a dip for veggies, or add a bit of water to make it into a sauce for grain bowls. Not only is it tasty, but it’s also packed with nutrition from the cashews, spinach, herbs, and spices!

Yields8 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

 1 cup cashews (soaked and drained)
 2 tbsp lemon juice (freshly squeezed — see Chef’s Notes)
 1 medium-large garlic clove
 ½ tsp salt (optional)
 2 cups organic spinach
 2 tbsp extra-virgin olive oil (or water)
 1 ½ tsp fresh oregano (roughly chopped — do not use dry, see Chef’s Note)
  tsp onion powder
 ground black pepper (optional, to taste)

Directions

1

In a food processor, blend all ingredients until very smooth. This will take a minute or two of processing, plus stopping to scrape down the sides of the processor a few times throughout.

2

Taste, and add additional seasonings as desired.

3

Once smooth, use straightaway or refrigerate in an airtight container for 3–5 days, or freeze for several months.

Chef's Notes

Oregano
Fresh herbs are best in this spread. If you don’t have fresh oregano, don’t substitute dried. Instead, try the same amount of fresh thyme, or 2 tbsp fresh chives, or up to ½ cup of fresh basil.

Serving Ideas
Use as a spread as a base on pizzas, or bake portions in small oven-proof dishes until warmed through and served as a dip or spread. Can also be used cold as a dip or spread for sandwiches and wraps.

Soaking Cashews
If you haven't soaked the cashews in advance, you can use the 1 cup of raw cashews, and add 2–4 teaspoons of water if needed to puree.

Take it Up a Nooch
If you like nutritional yeast, add 1–2 tablespoons while pureeing. It will also make the spread more kid-pleasing!

Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC).

Ingredients

 1 cup cashews (soaked and drained)
 2 tbsp lemon juice (freshly squeezed — see Chef’s Notes)
 1 medium-large garlic clove
 ½ tsp salt (optional)
 2 cups organic spinach
 2 tbsp extra-virgin olive oil (or water)
 1 ½ tsp fresh oregano (roughly chopped — do not use dry, see Chef’s Note)
  tsp onion powder
 ground black pepper (optional, to taste)

Directions

1

In a food processor, blend all ingredients until very smooth. This will take a minute or two of processing, plus stopping to scrape down the sides of the processor a few times throughout.

2

Taste, and add additional seasonings as desired.

3

Once smooth, use straightaway or refrigerate in an airtight container for 3–5 days, or freeze for several months.

Spinach-Cashew Pizza Cheese Spread